By Martha Rose Shulman
- Total Time
- 1 hour 30 minutes
- Rating
- 4(52)
- Notes
- Read community notes
This robust Provençal ragout is more of a cool weather recipe than Tuesday’s ragout with peppers and tomatoes.
Featured in: Artichoke, Mushroom and Potato Ragoût
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Ingredients
Yield:Serves four to six
- 1ounce (about 1 cup) dried porcini mushrooms
- 1lemon, for trimming the artichokes, plus fresh lemon juice for seasoning
- 12baby artichokes, or 6 medium or large artichokes
- 2tablespoons extra virgin olive oil
- 1large onion, thinly sliced
- 4 to 5large garlic cloves, sliced
- 1tablespoon tomato paste
- ½cup dry white wine
- 1bay leaf
- A generous sprig of thyme
- Salt
- freshly ground pepper
- 1pound small potatoes, scrubbed and quartered
- ¼cup chopped fresh parsley
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
292 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 54 grams carbohydrates; 20 grams dietary fiber; 5 grams sugars; 13 grams protein; 1024 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Place the mushrooms in a bowl or large Pyrex measuring cup. Bring 2 cups water to a boil, and pour over the mushrooms. Let sit 30 minutes.
Step
2
Meanwhile, prepare the artichokes. If small, cut in half; quarter if large.
Step
3
Place a strainer lined with cheesecloth or paper towels over a bowl, and drain the mushrooms. Squeeze the mushrooms over the strainer to extract liquid, then rinse in several changes of water to rid them of grit. Set aside. Add enough water to the bowl to make 3 cups of soaking liquid.
Step
4
Heat the olive oil over medium heat in a large, heavy casserole or lidded nonstick skillet. Add the onion, and cook, stirring, until tender, about five minutes. Stir in the garlic and mushrooms, and cook together, stirring, until fragrant, about one minute. Add the tomato paste and cook, stirring, until it darkens and begins to caramelize in three to five minutes.
Drain the artichokes, and add with the potatoes. Stir together for another minute, then stir in the wine. Bring to a boil, and cook until most of the liquid is gone. Add the soaking liquid from the mushrooms, the bay leaf, thyme, salt and pepper. Bring to a simmer, reduce the heat, cover and simmer 40 minutes, until the potatoes and artichokes are tender. Uncover, turn up the heat, and reduce the liquid in the pan to thicken. Remove from the heat, taste and adjust salt and pepper. Stir in a teaspoon or more of fresh lemon juice, if desired, and the parsley. Serve hot or at room temperature.
Tip
- Advance preparation: The dish can be made a day or two ahead and reheated.
Ratings
4
out of 5
52
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Cooking Notes
Pat
You say "drain the artichokes". Drain what? The only instruction is to cut the artichokes.The recipe goes from "Meanwhile, prepare the artichokes. If small, cut in half; quarter if large." to "Drain the artichokes". Something is missing
Polly
I think it should have said that, after trimming and cutting the artichokes, immerse them in a bowl of cold water with fresh squeezed lemon juice, to keep them from turning brown. So when it's time to use them, they need to be drained of the lemon soaking water. They definitely missed a step in the directions.
Caitlin
I used artichokes preserved in oil rather than fresh, to no ill effect, amped up the flavor with some herbes de provence, and increased the protein by adding some white beans at the end. Delicious meal!
Dale
Modified this into a delicious soup. Followed recipe up to adding artichokes. Did not add potatoes but did put in a can of white beans for protein. Pureed with immursion blender and added vegetable stock to consistency I wanted. Why? I thawed a bag of frozen artichokes to make this and then decided on a different main with a soup for my meal. As I had them thawed I turned it into soup.
Peggy
(more problems with artichoke instructions)...very vague...seems like best to trim down almost to the heart?
Pat
You say "drain the artichokes". Drain what? The only instruction is to cut the artichokes.The recipe goes from "Meanwhile, prepare the artichokes. If small, cut in half; quarter if large." to "Drain the artichokes". Something is missing
Polly
I think it should have said that, after trimming and cutting the artichokes, immerse them in a bowl of cold water with fresh squeezed lemon juice, to keep them from turning brown. So when it's time to use them, they need to be drained of the lemon soaking water. They definitely missed a step in the directions.
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